KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 246 "Cross" → No. 246 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 246 "Cross" No. 246

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 572.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85270.13 269.72 —   —   99.80 269.59 
Unfat soy flour92.0 107.54 98.94 18.80 20.22 5.96 6.41 
Confectionery fat99.7 93.95 93.66 99.70 93.67 —   —   
Roasted kernels97.5 59.84 58.34 52.00 31.12 1.00 0.60 
Cocoa mass97.4 35.67 34.74 48.97 17.47 0.99 0.35 
Sign up96.0 17.84 17.12 42.00 7.49 —/30.20 —/5.39 
Citrus essence—  0.42 —   —   —   —   —   
Total572.53 29.69 169.97 48.99 280.45 
Output in finished product97.8 559.94 29.0  166.23 47.9  274.28 
Mass fraction by dry matter559.94 29.7  166.23 49.0  274.28 
To the aqueous phase95.6  
List of recipes

Recipe on No. 246 "Cross" contained in handbooks:

calculations, forms, documents: